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New Fangled Deviled Eggs 2 Ways

Deviled Eggs are both rich and satisfying as well as being economical and plain old delicious. That's 4 ways to win! They are wonderful as appetizers or as a side dish with lunch or dinner. The Horseradish and Chive combo highlights 2 distinctive flavors which meld quite nicely. The Caper and Mustard combo highlights the briny Caper with subtle Mustard in the background. I hope you'll like them both!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 10 Pieces

Ingredients

Instructions

  • This is how I hard boil Eggs. Place 5 Large Eggs is a saucepan, cover with water and add a splash of Vinegar. Bring to a rolling boil, the remove from heat, cover and let rest for 15 Minutes. Then drain the Eggs. Fill the pan the cold water and add ice cubes to rapidly cool the Eggs. When cool, crack and peel and you're ready to make Deviled Eggs.
  • Cut the Eggs in half length wise. Gently remove the yokes and place 5 Yolk HALVES in each of 2 bowls. Place the cooked Egg white halves on a plate.
  • With a fork, mash the Yolks in both bowls until they are smooth granules.
  • In the FIRST bowl, add 2 TBSP Mayonnaise. Add the 1/2 Tsp prepared Horseradish and the 2 Tsp of finely snipped Chive. Add 1/8 Tsp Salt. Carefully stir this together until well combined, then set aside.
  • In the SECOND bowl, add the remaining 2 TBSP Mayonnaise, 1/2 Tsp Mustard Powder and 3 Tsp of tiny Capers. Add 1/8 Tsp of Salt. Carefully stir this together until well combined, then set aside.
  • Gently fill 5 Egg white shells equally with the Mustard and Caper combination.
  • Gently fill the remaining 5 Egg white shells equally with the Horseradish and Chive combination. Sprinkle each Deviled Egg half with the obligatory dash of Paprika for color, then cover and refrigerate until time to serve.
  • My solution as to how to cover the Eggs without squishing them is easy. Just take a pie plate and invert it over the Eggs! If you are transporting them somewhere, you can tape the pie plate to the serving plate.
  • That's it! I hope you enjoy these new fangled Deviled Eggs as much as we did.
  • Thanks for stopping by today. I truly appreciate your friendship. Stop by my website at: www.thejournegirl.com and leave me a comment. I love hearing from you.
  • Until next time. Journey On! Hugs and much love from me, Karen, TJG